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Journal: FoodsVolume: 13Number: 996
Article: Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents
  • Authors:
  • Haoxuan Ye1,2,†,
  • Yingquan Zhang1,3,† and
  • Lei Wang1
  • et al.
Link: https://www.mdpi.com/2304-8158/13/7/996

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